Asian Fruit Salad
Created by Down to Earth Markets Chef Karen Symington• Course: Salad • Season(s): Summer, Fall
Ingredients
- 1/3 cup balsamic vinegar
- 1/3 cup water
- 1 tablespoon honey
- 3 tablespoons apricot preserves
- 2 star anise pods
- 3 cloves
- Pinch of salt
- Mixed seasonal fresh fruit, sliced
- Chinese 5-Spice powder
Instructions
In a small saucepan, combine all ingredients for sauce. Bring to a light boil then simmer 10 minutes. Cool to room temperature, remove cloves and star anise pods.
Put fruit in a serving bowl and sprinkle some 5 spice powder on top. Drizzle with sauce and serve. Unused sauce can be refrigerated for up to three weeks.